Low Carb Shepherds Pie w/cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/8 tsp table salt, or to taste 2 tsp olive oil 1 ¼ pound uncooked ground turkey breast 3 Tbsp whole wheat flour 1 Tbsp rosemary, 1 tsp dried 1 tsp dried thyme 1/2 tsp table salt 1/4 tsp black pepper 2 cups canned chicken broth, or beef broth For Mashed cauliflower1 head cauliflower1/4 cup(s) Dannon plain Greek yogurt Neufchatel cheese 2 ozgarlic powderonion powder
Preheat oven to 400ºF.
Steam cauliflower florets. I mashed the cauliflower by putting it all in a blender but you can also transfer to a large bowl and add garlic powder, onion powder, yogurt and cream cheese, season with salt and pepper to taste. set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bag frozen vegetables , bring to a simmer; simmer until mixture thickens, about 3-5 minutes.
Transfer turkey mixture to pie plate or cake pan. Spread mashed cauliflower over top. Bake until cauliflower is golden, about 30 minutes. Slice into 8 pieces and serve.
Serving Size: cut into six even pieces
Number of Servings: 6
Recipe submitted by SparkPeople user CAROLFERN.
Steam cauliflower florets. I mashed the cauliflower by putting it all in a blender but you can also transfer to a large bowl and add garlic powder, onion powder, yogurt and cream cheese, season with salt and pepper to taste. set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bag frozen vegetables , bring to a simmer; simmer until mixture thickens, about 3-5 minutes.
Transfer turkey mixture to pie plate or cake pan. Spread mashed cauliflower over top. Bake until cauliflower is golden, about 30 minutes. Slice into 8 pieces and serve.
Serving Size: cut into six even pieces
Number of Servings: 6
Recipe submitted by SparkPeople user CAROLFERN.
Nutritional Info Amount Per Serving
- Calories: 201.2
- Total Fat: 7.8 g
- Cholesterol: 75.8 mg
- Sodium: 675.1 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.6 g
- Protein: 22.0 g
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